Restaurant Inspections: 12-24

Recently released inspection reports of Lucas County food-service operations

Violations

Waterville Carry Out, 747 Michigan, Waterville, inspected Dec. 5. Stuffed grape leaves found packaged and displayed for retail sale that were prepared in the owner’s home, by his admission. Food product sold in this facility must come from a licensed food wholesaler or be made in this facility. Grape leaves pulled from sale. Five foods found out for retail sale without labeling: sandwiches, tabouli, hommus. Packaged foods must be labeled with store name, weight of the product, full ingredient statements, and propeto sell packaged foods out of the cooler. Items pulled; repeat violation. Four foods found packed out for retail sale without proper date marking. Food found holding eight and nine day date marks. Potentially hazardous food must be marked with seven-day expiration date once opened, prepared or thawed. Inspector: Sara Becker.

Applebee’s Neighborhood Grill & Bar, 7340 W. Central, inspected Nov. 30. Food items holding at improper temperatures in the cook line drawers. Food items must be held at 41 degrees or below to prevent bacteria growth. The cooler was turned down and food placed on ice until the cooler can hold at 41 degrees or below. Hand sink in back prep area has no hot water. Hand sinks must be fully stocked with soap, paper towels, and hot water. Repair the sink so it has free flowing hot water. Inspector: Julie Nye.

Magic Wok - University of Toledo, 2801 W. Bancroft, inspected Nov. 16. Egg rolls at improper temperatures of 119 degrees. Hot food items must be stored at 135 degrees or above to prevent bacteria growth. Gravy and sauce being cooled improperly in tall container with lids. Food items cooling must be done in shallow pans uncovered or in an ice bath. Foods were placed into shallow pans uncovered in the walk-in cooler. Inspector: Nye.

China House, 2112 N. Holland Sylvania, inspected Nov. 28. Garlic and oil at 44 degrees in the prep-top cooler sitting on top of items that were properly placed in the cooler. Food items must be kept at 41 degrees or below to prevent bacteria growth. Do not stack items on top of each other. Raw chicken stored over raw beef and raw beef over noodles. Follow proper storage order to prevent cross contamination. The proper storage order is, top to bottom: produce/ready-to-eat food/raw whole cut meats/raw ground meat/raw chicken. No sanitizer bucket set up. A sanitizer bucket must be set up at all times for sanitizing counter and tables. Bucket set up at 100 ppm chlorine. Inspector: Nye.

Save Way Market, 1936 Broadway, inspected Dec. 6. Deli sandwiches not properly labeled. Facility is out of labels and will get more from company tomorrow. Sandwiches pulled from sale. Inspector: Susdorf.

Family Dollar, 551 Dorr, inspected Dec. 5. General cleaning of store is needed. Lots of debris and trash under shelves in store and loose pet food and cat litter on shelves in pet food area. Clean under all shelves in store and all loose pet food on shelves to prevent pest attraction. Inspector: Susdorf.

Java City - Rocket Hall, 1458 Secor, inspected Nov. 29. Labels for bakery items produced at the Parks Tower Cafe lack products’ net weights, and not all sandwiches produced at the Crossings have ingredients lists with sub-ingredients included. Packaged food must be labeled with the contents’ names, ingredients (including sub-ingredients), net weights, and a responsibility statement. Inspector: Wilke.

C.I. Pizza, 240 W. Alexis, inspected Nov. 28. Wipe bucket with no sanitizer. A sanitizer wipe bucket must be set up during all hours of operation and have a concentration of 50 to 100 ppm bleach. Change bucket often. Corrected. Inspector: Stacy Seger.

Hand in Hand, 412 Illinois, Maumee, inspected Dec. 5. Open food held without any date marking. Ready-to-eat food held longer that 24 hours must be marked with a seven-day discard date. Inspector: Bauman.

Krieger’s Pub, 2150 Laskey, inspected Dec. 5. Wipe bucket with 50 to 100 ppm bleach or 200 ppm quat must be set up during hours of operation. If using a spray sanitizer, disposable towels must be used. Quat sanitizer in three-bay sink above 400 ppm. When using quat sanitizer, the concentration should be at 200 ppm to prevent chemical poisoning/chemical residue. Use test strips to verify concentration. Inspector: Seger.

Chili Jack’s, 8261 Mayberry Square, Sylvania, inspected Dec. 3. Noodles cooling improperly. Do not place lid on containers of cooling food until the food has a temperature of 41 degrees or lower. Corrected. Cool food from 135 to 70 degrees in two hours and from 70 to 41 degrees in additional four hours. Monitor both time and temperature of cooling food. Inspector: Gottschalk.

Biggby Coffee, 4204 Sylvania, inspected Dec. 4. One-door cooler in the back room is holding skim milk, whipped cream, yogurt, cream cheese, and cheese slices at 51 to 54 degrees. Foods discarded. Cooler may not be used until it is repaired and is holding at proper temperature of 41 degrees or lower. No sanitizer detected in wipe cloth bucket at front counter. Maintain multi-range quat sanitizer at 150 to 400 ppm. Corrected. Inspector: Sattler.

New Chet’s Restaurant, 1024 East Manhattan, inspected Dec. 5. Meat loaf cooling improperly at room temperature. To limit bacteria growth, cooling must be done rapidly: two hours to get from 135 to 70 degrees and then a additional four hours to reach 41 degrees or lower. Once the item reaches 135 degrees, an active cooling process must begin, such as in the cooler, ice bath, ice wands, or freezer. Corrected. Cans of Raid stored in the dish room. Pesticides must be applied by a licensed applicator. Remove the Raid from the facility. Inspector: Stanley.

N Engineering Pod Express, 1700 Westwood, inspected Dec. 6. Three slices of cheese pizza holding below 135 degrees. Food must be held at 135 degrees or higher to prevent bacteria growth. Make sure to take internal temperature of pizza upon delivery; never accept anything less than 135 degrees. Pizza discarded. Found two spray bottles with quat 146 labels containing two different chemicals. Label chemical spray bottles properly to prevent chemical contaimination. Inspector: Wilke.

Jamaican Cricket Club, 1830 W. Bancroft, inspected Nov. 29. Found goat meat in rinse basin of the three-bay sink at 54 degrees. Three-bay sink is strictly for ware washing, and food must be held at 41 degrees or lower to prevent bacteria growth. Utilize food-prep sink for food preparation and do not allow any food to sit out at room temperature. Two-door cooler is holding food above 41 degrees. Food shall be held at 41 degrees or lower to prevent bacteria growth. Contact a repair service to fix the cooler and discard all out-of-temperature food. Chicken thawing improperly in the food-prep sink. When thawing in the prep sink, cool running water must flow constantly over the food. Thaw marinated food under refrigeration and never at room temperature. The bar three-bay sink is set up incorrectly. For manual washing, dishware must be washed in soapy water, rinsed in clean water and then sanitized in a sanitizer solution. After sanitizing, dishware must then air dry on the drain board. Inspector: Wilke.

My Own Soul, 1826 W. Bancroft, inspected Nov. 30. Food stored in pans resting within other food-containing pans which lacked lids. Food should be stored in containers with lids and other pans should not be stored in contact with food to prevent cross contamination. Repeat violation. Prepared food (macaroni and cheese, stuffing, etc) stored in walk-in cooler without date marks. Should be date marked within 24 hours of preparation with a seven-day discard date to prevent bacteria growth. Repeat violation. Catfish improperly thawing in the food-prep sink. When thawing food in the prep sink, cool running water must flow over the food constantly to prevent bacteria growth. Baked potatoes at 124 degrees, mayonnaise 53 degrees, and raw shell eggs at 66 degrees, all sitting out at room temperature. Food shall be held cold at 41 degrees or lower or hot at 135 degrees or higher to prevent bacteria growth. Raw chicken stored on top of raw prawns. Store all raw chicken below raw prawns to prevent contamination. Grease Dumpster has been dumped onto the facility’s parking lot, spilling grease and producing foul odor. Contact an environmental cleanup service to clean up the grease spill to eliminate odor and prevent attracting pests. Inspector: Wilke.

Rick’s City Diner, 2633 W. Bancroft, inspected Nov. 27. Walk-in cooler holding food above 41 degrees, and under-counter cooler holding cut melon at 49 degrees, potato cakes at 48 degrees, and has ambient air temperature of 52 degrees. Foods must be held at 41 degrees or lower to prevent bacteria growth. Discard all out-of-temperature food from under-counter cooler and do not use until it has been reinspected. Adjust coolers and arrange for repairs. Container of vegetable soup made the day before at 55 degrees; soup was improperly cooled and must be discarded. Food shall be cooled from 135 to 70 degrees within two hours, and then from 70 to 41 degrees within the following four hours. Roast beef sitting on top of prep-top cooler at 64 to 69 degrees improperly thawing. Food must be held at 41 degrees or lower to prevent bacteria growth. Properly thaw food by placing it under refrigeration, under cool running water in the food prep sink, or through the cooking process. Roast beef discarded. Wet towels on counter tops. Store all wet towels in sanitizer wipe bucket to prevent bacteria growth. Corrected. Kitchen hand sink blocked. Hand sinks must be clear of obstructions to properly wash hands. Corrected. Inspector: Wilke.

Church’s Chicken, 1832/1844 W. Bancroft, inspected Nov. 26. Hot holding cabinet is holding mashed potatoes at 121-123 degrees and has an ambient air temperature range of 101-103 degrees. Food must be held hot at 135 degrees or greater to prevent bacteria growth. Reheat the food to at least 165 degrees or discard. Food voluntarily discarded. Hot holding cabinet requires repair so that it can hold all food at 135 degrees or higher. Inspector: Wilke.

Burger King, 902 Phillips, inspected Nov. 29. Wipe bucket above 200 ppm bleach. When using bleach as a sanitizer it must be between 50 to 100 ppm to prevent chemical poisoning/chemical residue. Corrected. Ham at room temperature with no time mark. Facility used time in lieu of temperature and must accurately mark times on food. Foods are only allotted four hours and then must be discarded. Company policy is only two-hour hold on ham. Ham discarded. Facility selling bagged ice without proper labeling. Food packaged in a food service operation or retail food establishment, shall be labeled. Inspector: Seger.

The Paims Bar & Grill, 312 Tudor, inspected Dec. 4. An employee eating at prep table in the kitchen. Designate an area for employees to eat to prevent contamination to food and clean surfaces/items. Corrected. Buildup present in ice machine. Clean and sanitize according to manufacturer’s specifications. Inspector: Stanley.

7-Eleven, 537 Woodville, inspected Dec. 5. Food handler putting gloves on without washing hands first. Hand sink had boxes stored in it. To ensure proper hand washing, never store anything in hand sink. Hands must always be washed before placing gloves on. Staff unfamiliar with operation of sanitizer dispenser at three-bay sink. Staff must be trained on how to operate the dispenser. Prep-top cooler is not working properly: taquitos at 50 degrees, relish 55 degrees, sour cream 59 degrees, salsa 55 degrees. Discard these items. Do not use this cooler for food until it has been repaired and verified by this department. Inspector: Cipiti.

Waite High School, 301 Morrison, inspected Dec. 5. Improper cooling: barbecue pork in metal pan with foil over it in the walk-in cooler at 87 degrees. This food is cooling and must follow proper cooling methods, which include a shallow pan uncovered, ice wand or ice bath, or the freezer. Never cover food completely when cooling, this will trap heat inside and prolong cooling, which must be done rapidly. Corrected. Inspector: Cipiti.

Subway, 401 N. Superior, inspected Dec. 4. Sanitizer dispenser not working; a piece of paper towel is inserted in the tubing. Bucket tested at 400 ppm. Repeat violation requires immediate attention. Package of crab meat directly touching light shield. This package was 46 degrees. The package was moved. Do not store any item under this light to ensure proper temperatures. Oat bread topping stored on the chemical rack with personal belongings. To prevent contamination, store no food items on this rack. Open drinks stored improperly on a tray directly above packages of coffee. Personal drinks must be sealed with lids or caps and placed in an area away from or below good for sale. Middle rinse bay in three-bay sink dirty with food debris, and "clean" containers in sanitizer bay with food debris still left on them. Proper ware washing required to prevent the bacteria growth. Inspector: Cipiti.

Central Hot Dog, 626 Front, inspected Dec. 4. Improper cooling. Onions stored directly on the ground; to prevent contamination, store food six inches off floor. Ice stored inside garbage bags. These bags are inside a household chest freezer that is in very poor condition. This freezer is not approved for use, remove from the facility. Garbage bags of ice emptied in the sink and discarded. Cease the practice of transporting ice from Madison Bistro until further notice. Inspector: Cipiti.

Jed’s Maumee, 1566 Reynolds, Maumee, inspected Dec. 3. Bar dish machine not dispensing chlorine. To effectively sanitize, this machine must dispense chlorine at 50 to 100 ppm. Ware washing must be done in kitchen dish machine until repairs are complete. This is the third sanitizing violation for this machine during recent inspections. Further mechanical sanitizing issues with this machine will result in mandatory cease-use and/or replacement. Inspector: Bauman.

Charlie’s Homemade Ice Cream, Inc., 6600 Sylvania, Sylvania, inspected Dec. 3. No date on the sliced ham in prep-top cooler. Time/temperature control for safety food must be dated if not used in 24 hours. When package of lunch meat is opened and placed in freezer, place freeze date on the package. When open package is removed from freezer, place thaw date on package. Freezing stops dating process. Noodles cooling with lids on and double stacked in walk-in cooler. When cooling food, cool in single layer uncovered in walk-in cooler. This will allow heat to escape and food to cool quickly. Once food reaches 41 degrees, lids may be placed on containers and they may be double stacked. Corrected. Inspector: Gottscalk.

Speedway, 6601 Monroe, Sylvania, inspected Dec. 3. Hand sink by the three-bay sink had cans of pop in it. Hand sink must be accessible and stocked to allow proper hand washing. Do not place pop, beer, etc. in the hand sink. Container of cheese with a date label of 12/1/12. The cheese was discarded by management. Make sure open and prepared time/temperature control for safety foods are dated and rotated correctly. There is a seven-day discard date on open and prepared food items. Inspector: Gottschalk.

Regency Hospital of Toledo, 5220 Alexis, Sylvania, inspected Dec. 5. The temperature of the creamer unit was 72 degrees. The boxes state the creamer must be held at 41 degrees or lower once opened. Discard the two open boxes of creamer in this unit. Inspector: Gottschalk.

St. Joseph’s Middle School, 5362 Main, Sylvania, inspected Dec. 3. Found hot dogs below 135 degrees on serving line. Do not stock hot dogs, hamburgers, etc. Keep backup supply of food in warmer and fill the steam table as needed. Hot holding of time/temperature control for safety food must be maintained at 135 degrees or higher at all time to prevent bacteria growth. Corrected. Inspector: Gottschalk.

Barney’s Convenience Mart, 5821 N. Detroit, inspected Dec. 5. Raw bacon stored above ready-to-eat food and beverages in the walk-in cooler. To prevent cross contamination, raw meats and shell eggs must be stored below other food and beverage items. Repeat violation. Buildup present behind slush machine dispensing area. Duct tape may not be used to repair food equipment. Surfaces must be smooth, nonabsorbent, and easily cleanable. Buildup inside ice machine. Clean and sanitize according to manufacturer’s specifications. Debris under shelving in the walk-in freezer. Clean under and behind equipment on a routine basis. Repeat violation. A chemical spray bottle stored on the beverage kiosk near cups and lids. Designate an area for all chemicals below or away from food and food-contact items. Corrected. Inspector: Stanley.

Jimmy John’s, 6385 Monroe, Sylvania, inspected Nov. 30. No sanitizer wiping-cloth bucket set up. Set up a wiping-cloth bucket with bleach water at 50 to 100 ppm. Keep active wiping cloths in sanitizer bucket and change as needed. Inspector: Gottschalk.

Circle K, 1565 E. Alexis, inspected Dec. 5. Raw bacon and shell eggs stored above ready-to-eat food and beverages. To prevent cross contamination, store raw meats and shell eggs below all other food items. Open package of tornados marked for an eight-day hold time. To limit bacteria growth, ready-to-eat food items may only be held for seven days once the package is opened. Day 1 is the day the package was opened. Hand sink and three-bay sink blocked at inspection. Do not block the sinks. All sinks must be accessible for intended purposes. Repeat violation. Inspector: Stanley.

Dietary Service Main Kitchen, University of Toledo Medical Center (formerly Medical College of Ohio) 3000 Arlington, inspected Dec. 5. No quat sanitizer in wipe bucket. The bucket was then refilled and it came out at 300 ppm. Maintain quat sanitizer at 200 ppm to safely sanitize food-contact surfaces. Contact chemical company to recalibrate the sanitizer dispenser and dilute the solution to 200 ppm until the dispenser is repaired. Noodles in walk-in cooler completely covered, preventing proper cooling. When cooling, make sure to loosely cover or uncover the product, if protected from contamination, to allow food to cool quickly. Upstairs cafeteria has only one hand sink and it is not accessible for food handlers preparing food in the back of the kitchen. Another hand sink must be installed for food prep at rear of cafeteria. Three-time repeat violation requires immediate attention. A public health order will be issued. Pizza holding at 118 degrees. Food must be held at 135 degrees or higher to prevent bacteria growth. Pizza discarded. Gravy sitting out at 77 degrees. Food must be held cold at 41 degrees or lower, or hot at 135 degrees or higher, to prevent bacteria growth. Gravy immediately discarded. Yogurt holding in the reach-in cooler at 50 degrees. Food must be held at 41 degrees or less to prevent bacteria growth. Food handler stated that cooler door was open throughout the lunch rush. Cooler not designed to be used for as a working supply of food and the door cannot be left open. Inspector: Wilke.

University of Toledo - The Crossings, 2801 W. Bancroft, inspected Dec. 6. Found ham-and-swiss sandwiches as well as yogurt and pudding cups holding above 41 degrees in the walk-in cooler, and cheese slices in the grill-drawer cooler at 43 degrees. Cold food must be held at 41 degrees or lower to prevent bacteria growth. Food was prepared and packaged at room temperature; the only prep-top cooler in the kitchen is broken and the cold wells that can be filled with ice are being used for storage. The working supply of food must be held under refrigeration or on ice, never place food out at room temperature. Repair broken prep-top cooler immediately as it is essential to the facility’s operation. Adjust or repair grill-drawer cooler. Inspector: Wilke.

The Roadhouse, 11535 Central, Richfield Township, inspected Dec. 4. Soup cooling improperly in a container that was not a shallow pan in the walk-in cooler. Proper food-cooling methods must be used to limit bacteria growth. Food items must be cooled, in a shallow pan, uncovered in the walk-in cooler or freezer, in an ice bath in the prep sink, or using an ice wand. Corrected; soup was reheated to 165 degrees and cooled in a shallow pan. Improper storage order: raw chicken stored over ground and whole cut meat over raw meat over raw whole cut meats. Follow proper storage order to prevent contamination. Sanitizer bucket stored in the hand sink. Hand sinks must be free from blockage. Bucket removed from hand sink. Inspector: Nye.

Emmanuel Paschalis-Manos (The Attic on Adams), 1701 Adams, inspected Nov. 14. Hand sink blocked with pan. Sink is for proper hand washing and easy accessibility. Some food items with no dates in cooler. Open and prepared food items must be dated with the date made or discard date. Inspector: Nye.

Charlie’s Restaurant, 6945 W. Central, Sylvania Township, inspected Nov. 29. The improper reheating of chicken and gyro meat in the steamer (81 to 125 degrees). Food items that are reheated must be done in direct heat to 165 degrees within two hours to prevent bacteria growth. Hand sinks without soap and paper towels. Hand sinks must be fully stocked with soap, paper towels, and hot water. Inspector: Nye.

Tim Horton’s, 1345 N. Reynolds, inspected Dec. 5. Canadian bacon at 127 degrees and warmer. Foods need to be held at 135 degrees or higher to prevent bacteria growth. Place Canadian bacon in back of warmer to maintain 135 degrees or higher. Worker frosting doughnuts wearing no gloves in kitchen. When handling any ready-to-eat foods, employees must wear gloves. Corrected. Inspector: Susdorf.

Inverness Club clubhouse, 4601 Dorr, inspected Dec. 4. High temperature dish machine not dispensing soap properly. Wash and rinse aid dispenser was shutting off during wash cycle. Dish machine had a final rinse of 180 degrees. Facility must use three-bay sink until dispenser is replaced. Lunch meat, potato salads, and cooked pork out of date. Food must have a seven-day discard date once opened or made. Out-of-date food discarded. Unlabeled spray bottle on cooking line. Spray bottles must be labeled to prevent contamination. Inspector: Susdorf.

Frogtown Johnnie’s, 6725 W. Central, inspected Dec. 5. Beef in hot-holding unit at 125 degrees. Food items when reheated must be held at 135 degrees or higher to prevent bacteria growth. Food reheated to 165 degrees and placed back in the hot-holding unit. Make sure when when reheating food items are reheated to 165 degrees before placing in hot holding. Chicken noodle soup with a date mark of 11/25, discard date of 12/2, three days past discard date. Ready-to-eat food items must be datedh. Chicken soup discarded. Inspector: Nye.

Toledo Thai Restaurant, 4011 Secor, inspected Dec. 7. Rice noodles are sitting out at 47 degrees. Rice noodles are a food and must be held cold under refrigeration at 41 degrees or lower. Corrected. Food prep surfaces must be cleaned and sanitized before beginning food prep and throughout the day. Use either quat sanitizer at 200 ppm or chlorine bleach at 50 to 100 ppm. Inspector: Kelly Sattler.

Molly’s Diner, 2430 Laskey, inspected Dec. 7. Chemical spray bottles without labels. Chemical spray bottles must have contents’ common names labeled to prevent contamination. Chemical spray bottle hanging on rack with food items and above the clean drain board of three-bay sink. Chemical spray bottles must be stored below or away from food and food-contact items. Wet wiping towels on counter. Wet wiping towels not in use must be stored in a bucket of sanitizer solution to prevent bacteria growth. Found sliced deli meat, cheese cakes and foods in prep cooler that were not properly date marked. Ready-to-eat food held over 24 hours must be date labeled to prevent bacteria growth. Wipe buckets with bleach above 200 ppm. Cup inside bulk sugar. A proper scoop with a handle must be used to prevent contamination from hands. Bulk food containers with no labels. Working containers holding food or food ingredients that are removed from their original packages for use in a food service operation or retail food establishment — such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar —shall be identified with foods’ common names. Uncovered food in walk-in cooler and uncovered meatloaf in prep cooler. Once cooled, items must be covered to prevent contamination. Inspector: Seger.

Good Times Bar & Grill Inc., 5119 Jackman, inspected Dec. 7. Amount of critical violations found during inspection indicates poor food safety knowledge. At least one person-in-charge who possesses and demonstrates food safety knowledge must be on duty at all times. Highly recommend further food safety training and closer supervision. Pre-washed potatoes on floor. Food must be stored a minimum of six inches above the floor to prevent contamination. Food not properly date marked. Refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and held at or below 41 degrees for more than 24 hours shall be clearly marked to indicate the date by which food shall be consumed on the premises, sold, or discarded. Day of preparation shall be counted as Day One toward seven-day limit. Food held past the seven day discarded date. Food discarded. Food in prep-top cooler above 41 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Food discarded. Open bottle of barbecue sauce sitting out at room temperature with label clearly requiring refrigeration after opening. Taste of Florida drink mixes also require refrigeration. Food requiring refrigeration after opening must be held 41 degrees or below to limit bacteria growth. Barbecue sauce discarded. Manual ware washing not meeting specifications. Ware washing sink not set up properly. Sink must be set up for proper wash, rinse, and sanitize. Buildup in pop dispenser; properly clean and sanitize pop system daily to prevent mold buildup. Hand sink used for holding personal belongings. Hand sinks must remain clear. Chemical spray bottles with no labels. Working containers used for poisonous or toxic materials, such as cleaners and sanitizers, shall be clearly and individually identified with common name of the material. Inspector: Seger.

Dollar Bill Grill, 2640 Laskey, inspected Dec. 7. Hand sink in dish room and prep area with no towels or hand soap. Hand sinks must be properly stocked with warm running water (100 degrees), soap and hand towels at all times. Mold beginning to develop in both ice machines. Properly clean and sanitize ice machines to limit bacteria growth. Taco meat held past the seven-day discard date. Food must have a seven-day discard date that is adhered to. Discarded. Prep cooler holding food above 41 degrees. Food must be held at 41 degrees or below to limit bacteria growth. Adjust cooler. Mold buildup in pop nozzles in bar. Properly clean and sanitize pop nozzles regularly by removing black nozzle. Glasses behind bar stored on towels. Towels are absorbent and may not be used for storing glasses. Provide plastic bar matting for glassware storage. Inspector: Seger.